| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
French |
Salad, Dressings |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Water |
| 1 |
c |
Red wine Vinegar |
| 1 |
ts |
Sugar |
|
|
Juice of 1/2 lemon |
| 2 1/2 |
ts |
Salt |
| 1 |
ts |
Ground Black pepper |
| 1 |
tb |
Worcestershire sauce |
| 1 |
ts |
English mustard |
| 1 |
|
Clove Garlic; chopped |
| 1 |
c |
Olive Oil |
| 3 |
c |
Vegetable; (salad) oil |
INSTRUCTIONS
Blend together all ingredients except oils. Then add olive and salad oils
and mix well again. Chill. Shake before serving. Makes about 1-1/2 quarts.
This dressing keeps well in the refrigerator. Can be made and stored in a
2-quart Mason jar.
Posted to recipelu-digest by "Diane Geary" <[email protected]> on Feb 15,
1998
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